Using an air fryer: roast your ginger root, shallots, onions, & pineapple (400F for 30 minutes)

Parboil your meat and bones: with a bit of salt, bring a pot of water to boil, then drop your meats and bones in. Bring back to boil before straining & washing off clean with water.

In a big pot with 2.5 gallons of water, Add the oxtail, beef shank, pork shank/hock, roasted ginger, shallots, onions, pineapple, 20 bruised lemongrass (bundled). And season with 2 tsp sea salt, 2 oz rock sugar, 2 cans chicken broth. Bring pot to boil and simmer on medium to low heat for 1.5 hrs - 2 hrs (depending on meat size).

Remove pork shank/hock at around 45 minutes - 1 hr mark (Depending on size of cut). Remove ox tail & beef shank at 1hr 30 mins - 2 hrs. Drop in cold ice water bath to stop cooking. Remove and discard onions, ginger, & shallots. Leave pot simmering on low heat.

In a separate small pot with about 5 cups of water, add 1/3 jar of mắm ruốc (shrimp paste). Depending on the brand, you might need more or less. Bring to a boil and skim off the foam. Turn off and let cloud settles (15 minutes). Slowly tilt and add to broth the clear water. Discard cloud water at bottom.

Make lemongrass saté oil: in a pan with 1/3 cup neutral oil, add 1 tsp annatto seeds. Fry for about 2 minutes or until it releases a dark orange color. Skim out the seeds (do not let it burnt). Add in minced lemongrass, garlic, and shallots & fry for a couple minutes. Add minced 1Tbs chili, 1Tbs sugar, 1 Tbs mắm ruốc, half a jar of dried chili saté (cholimex), 1/3 jar of bun Bo hue sauce (cholimex). Stir and fry on medium heat for 2-3 minutes.

Put aside half of the lemongrass saté oil for condiments. Add the rest to the broth. Add in the other bruised lemongrass bundle. Add the rest of the bun Bo hue sauce (cholimex). Bring to boil again and Simmer on medium low heat for another 20-30 minutes. Add fish sauce to season to taste.